Maroggia’s Mill Cookbook: Wild Garlic Olive Oil Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e aglio orsino

In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!

Maroggia’s Mill Cookbook: Multi grain, Fennel Seeds, Lemon Zest and Black Pepper Crunchy Donuts / Il Ricettario del Mulino di Maroggia: Ciambelline croccanti ai quattro cereali, semi di finocchio, scorza di limone e pepe nero

And here we are with the usual appointment with Maroggia’s Mill Cookbook. This time I delight you with a recipe for some very nice crunchy appetizers, to offer to your friends with a good cocktail or simply to munch in front of a good movie. I made them a few weeks ago, to thank a couple of friends who invited me over to theirs for fantastic persian dinner. Of course I indulged with various baked goods (I hate going over to friend empty handed!) including some toasted flour and black sesame seeds naan and my legendary chocolate and cinnamon cake which my friend Laura calls “the most delicious chocolate cake in the world”. The crunchy donuts were received with much enthusiasm and frantic chewing, an unmistakable signs of success!

Maroggia’s Mill Cookbook: Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla farina 4 cereali, semi di sesamo e polenta taragna

And it’s Maroggia’s Mill Cookbook time again! I love grissini, just ask my family and friends. One of the easiest and tasty way to use sourdough leftovers, those crunchy breadsticks (even though I loathe the word, bread is bread and grissini are…grissini!) never fail and I usually bake a batch once a week or on special occasions as having dinner with friends. Actually I have the habit of giving away tons of bags of grissini, being single and living on my own! The best thing is there are no limits to your fantasy when it comes to baking grissini.